This one-pan baked dumpling recipe combines frozen chicken dumplings with a creamy coconut milk and red curry sauce, requiring no chopping and finishing in under 30 minutes. The spinach wilts into the sauce while the dumplings bake, creating a complete meal in a single dish.
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In an oven-safe pan or skillet, combine the coconut milk, red curry paste, sesame oil, fish sauce, soy sauce, and minced garlic.
Whisk the sauce ingredients together until smooth.
Add the fresh spinach to the pan and stir into the sauce until it begins to wilt.
Nestle the frozen dumplings into the sauce in a single layer. Spoon some of the sauce over the tops of the dumplings.
Cover the pan and bake until the dumplings are cooked through and the sauce is bubbly. (Note: The video does not specify a temperature or time; 400°F for 20-25 minutes is a good starting point).
Remove from the oven and top with chili crisp, chopped cilantro, sesame seeds, and sliced scallions to your liking.
Serve immediately and enjoy.
Store leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F oven covered with foil for 10-12 minutes until warmed through.
9x13 inch baking dish or similar shallow baking vessel
Yes. Gyoza, pork dumplings, or vegetable dumplings all work equally well. Adjust baking time by 2-3 minutes if using thicker-skinned varieties.
Omit it or replace with 1 tbsp soy sauce for extra saltiness. The sauce will be slightly less complex but still delicious.
Assemble the sauce and add dumplings up to 8 hours ahead; cover and refrigerate. Add 5 minutes to baking time when cooking from cold.
Bake for 18-22 minutes until the sauce is bubbling around the edges and dumplings are heated through. Pierce one to check if hot inside.
Yes. Coconut milk is the only creamy element, making it naturally dairy-free and vegan-adaptable if using vegetable dumplings.
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